I love having leftover pasta to take home after a meal at a really great restaurant. Almost infallibly, it saves and reheats impeccably well (even if it’s not quite as lovely on the plate as it was at the restaurant, hot from the kitchen). After a dinner at Bistro Daisy, a solitary ravioli (would that then be a raviolus?) was left, a plump pillow filled with a divine mixture of prosciutto and goat cheese. Toasty sage brown butter cloaked it, and a couple of jaunty roasted cherry tomatoes finished it off, as sweet and chewy as candy but infinitely more heartening.
